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Topic: Coal Fired style Wood fired oven (Read 7435 times)

Here are what I think were coal fired style pies I made using a few NY doughballs I salvaged from the freezer after the power went out This was a few days after doin gthe neighborhood Neapolitan Party with 00 flour. What a great change ! also used some guda cheese that I had in there as well man what a great flavor 1st one added least burned up and after put under other cheeses. great change and realize how much I miss a good NY ish pies crispy on bottom cruchy smaller cornicione. Yumm Me! My take on a coalish style first 3+ min bake 700 floor sorry for pics power was out and was a little dark John

agreed little hot and too fast prob look for around 625 Less than 675 for 5 min. bake? scott? but they looked coalish with the fresh mozz. small crust similar to some I have seen I would take this over that Paulie crap I had down in Hilton Head ANY day of the week !!thanks Guys

I have noticed that every oven is slightly different, depending on how fast the stones transfer heat to the bottom of the pie. Hydrations, malted flour or not, and sugar or no sugar make a difference as well. For my oven its a 625 floor temp with a 63% hydration dough thats a blend of 2/3 malted and 1/3 non malted flour.

Does anyone know the name of the coal fired restaurant that was once featured on food net. It was a husband and wife team and she stated that their weekend pie's were spoken for(having been pre ordered earlier in the week) Awesome pizza and old converted bakery oven. Guy used a REAL long peel, sauced pie with a spoon and oil drizzle just before launching....Thanks.

Does anyone know the name of the coal fired restaurant that was once featured on food net. It was a husband and wife team and she stated that their weekend pie's were spoken for(having been pre ordered earlier in the week) Awesome pizza and old converted bakery oven. Guy used a REAL long peel, sauced pie with a spoon and oil drizzle just before launching....Thanks.

Bob, I saw that episode, I believe it was an oil fired oven, but am getting no useful results from google with it. The peel was about 10-15 feet long with a stand in the middle of the kitchen. The thing that threw me for a loop is that they used it like a bread oven, the first pies of the night took about 5 minutes the end of the night more like 10-15.... line out the door -Marc

Bob, I saw that episode, I believe it was an oil fired oven, but am getting no useful results from google with it. The peel was about 10-15 feet long with a stand in the middle of the kitchen. The thing that threw me for a loop is that they used it like a bread oven, the first pies of the night took about 5 minutes the end of the night more like 10-15.... line out the door -Marc

Marc, thanks for your input. Yes , crazy long peel...and the husband would do a final dressing of the spooned on sauce and oil drizzle out of a (looked to be ) clear wine bottle. Sorry about the coal oven reference....you are right...!! an old bakery oven!!! 'Lil heavy iron door that was rigged up to operate real slow an smooth like...I don't want to call this style what it is not....but boy, that pie looked CrAZy tasty. And their weekend pie's must be pre ordered earlier in the week. I have a feeling that will also end up being the policy at my joint.....Ha! I wish!!!

Does anyone know the name of the coal fired restaurant that was once featured on food net. It was a husband and wife team and she stated that their weekend pie's were spoken for(having been pre ordered earlier in the week) Awesome pizza and old converted bakery oven. Guy used a REAL long peel, sauced pie with a spoon and oil drizzle just before launching....Thanks.